Dairy products viscosity estimated by laser speckle correlation

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt


Dairy products exhibit several physical properties that are crucial to define whether we like the food or not: firmness, creaminess, thickness, or lightness. Viscosity changes the flow properties of food and influences the appearance and the consistency of a product; this control variable is important in most production stages-manufacture, processing, and storage. Viscosity of heterogeneous products at a given temperature depends on its composition and physical state of its substances. Although rheology provides a method to access the product viscosity, it lacks non-contact full-field monitoring. We apply a simple correlation analysis of laser speckle images to evaluate viscosity properties of dairy products. Our approach ensures robust measurements with high degree of detectability.

TidsskriftPLOS ONE
Udgave nummer9
StatusUdgivet - 2018

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